Search Results - Papalexandratou, Zoi

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  1. 1
    Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity

    Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity by Illeghems, Koen, De Vuyst, Luc, Papalexandratou, Zoi, Weckx, Stefan

    Published in PloS one
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  2. 2
    Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

    Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria by Papalexandratou, Zoi, Vrancken, Gino, De Bruyne, Katrien, Vandamme, Peter, De Vuyst, Luc

    Published in Food microbiology
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  3. 3
    Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil

    Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil by Papalexandratou, Zoi, Camu, Nicholas, Falony, Gwen, De Vuyst, Luc

    Published in Food microbiology
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  4. 4
    Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

    Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations by PAPALEXANDRATOU, Zoi, FALONY, Gwen, ROMANENS, Edwina, JIMENEZ, Juan Carlos, AMORES, Freddy, DANIEL, Heide-Marie, DE VUYST, Luc

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  5. 5
    (GTG)₅-PCR reference framework for acetic acid bacteria

    (GTG)₅-PCR reference framework for acetic acid bacteria by Papalexandratou, Zoi, Cleenwerck, Ilse, De Vos, Paul, De Vuyst, Luc

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  6. 6
    Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis

    Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis by Papalexandratou, Zoi, De Vuyst, Luc

    Published in FEMS yeast research
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  7. 7
    On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

    On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof by Lefeber, Timothy, Papalexandratou, Zoi, Gobert, William, Camu, Nicholas, De Vuyst, Luc

    Published in Food microbiology
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  8. 8
    Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process

    Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, un... by Papalexandratou, Zoi, Lefeber, Timothy, Bahrim, Bakhtiar, Lee, Ong Seng, Daniel, Heide-Marie, De Vuyst, Luc

    Published in Food microbiology
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  9. 9
    It's Gettin’ Hot in Here: Breeding Robust Yeast Starter Cultures for Cocoa Fermentation

    It's Gettin’ Hot in Here: Breeding Robust Yeast Starter Cultures for Cocoa Fermentation by Papalexandratou, Zoi, Nielsen, Dennis S

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  10. 10
    Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation

    Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation by Papalexandratou, Zoi, Kaasik, Kristina, Kauffmann, Laureano Villagra, Skorstengaard, Albert, Bouillon, Gregoire, Espensen, Julie Leth, Hansen, Lars H., Jakobsen, Rasmus Riemer, Blennow, Andreas, Krych, Lukasz, Castro-Mejía, Josué L., Nielsen, Dennis Sandris

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  11. 11
    Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library

    Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library by Garcia-Armisen, Tamara, Papalexandratou, Zoi, Hendryckx, Hugo, Camu, Nicholas, Vrancken, Gino, De Vuyst, Luc, Cornelis, Pierre

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